Spicy Brazilian Coconut Chicken is a tasty mix of juicy chicken pieces simmered in creamy coconut milk with a kick of spices that bring warmth and flavor. The blend of spicy heat and cool coconut makes every bite exciting and comforting. You get a rich sauce that’s perfect for soaking up with rice or bread.
I love making this dish when I want something with bold flavors but still easy to put together. The heat from the chilies balances so well with the smooth coconut, and the chicken comes out tender and full of goodness. I usually add a little fresh cilantro on top because it adds a nice freshness that cuts through the richness.
My favorite way to serve Spicy Brazilian Coconut Chicken is with a side of fluffy white rice and a simple green salad to keep things light. It’s a meal that feels special enough for guests but simple enough for a weeknight dinner. Plus, it makes great leftovers the next day – the flavors get even better as they mingle more in the fridge!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts or thighs. Thighs stay more tender and juicy, but breasts are leaner if you prefer. You can also use chicken tenders for easy cooking.
Coconut Milk: Full-fat coconut milk gives richness and creaminess to the sauce. If you want a lighter version, use light coconut milk or a mix of coconut milk and water.
Chilies: Fresh red chilies bring heat and flavor. If you want milder spice, reduce the amount or swap for milder peppers. Red chili flakes work well if fresh aren’t available.
Spices: Paprika, cumin, and turmeric add warm, earthy flavor and vibrant color. If you don’t have these exact spices, a mild curry powder can work as a simple substitute.
Lime Juice: Adding lime juice at the end lifts the flavors and adds brightness. If you don’t have lime, lemon juice works fine too.
How Can You Get the Chicken Tender and Flavorful in This Dish?
The secret is to brown the chicken first and then simmer it gently in the sauce.
- Pat the chicken dry to get good browning, which adds flavor and texture.
- Cook in batches if needed, so the pan isn’t crowded; this helps the chicken brown evenly.
- After browning, simmer the chicken gently in the coconut sauce with a lid on—it keeps the chicken juicy and infuses flavor.
- Don’t rush this step; slow simmering for 20-25 minutes ensures the chicken is tender and fully cooked.
Equipment You’ll Need
- Large skillet or sauté pan – I recommend a wide pan to brown the chicken and simmer the sauce evenly.
- Wooden spoon or spatula – makes stirring the sauce and flipping the chicken easy without scratching the pan.
- Measuring spoons and cups – for precise seasoning and liquids, ensuring consistent flavor.
- Knife and cutting board – for chopping onion, garlic, bell pepper, and chilies.
- Fine grater or garlic press – helps you easily min the garlic for quick cooking.
- Serving bowl or plate – to present the finished dish, and a spoon for serving the sauce over rice.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for more tender, juicier meat with richer flavor.
- Add diced pineapple or mango for a sweet burst that compliments the spiciness.
- Include sliced mushrooms or spinach for extra veggies and texture.
- Spice it up with extra chilies or a dash of hot sauce for more heat.
Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1-2 fresh red chilies or 1 tsp red chili flakes (adjust to taste)
- 8 boneless, skinless chicken breasts or thighs (around 1.5-2 lbs)
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- Salt and freshly ground black pepper, to taste
- 1 (14 oz) can coconut milk (full fat for richness)
- 1 1/2 cups chicken broth or water
- 1 tablespoon tomato paste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Cooked white rice (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 30 minutes to cook, so plan for around 40 minutes total. It’s quick enough for a weeknight meal but flavorful and special enough for guests.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large deep skillet or sauté pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft. Next, add the minced garlic, chopped red bell pepper, and chilies or chili flakes. Stir occasionally and cook for another 2-3 minutes until everything smells fragrant.
2. Brown the Chicken:
Season the chicken pieces with paprika, cumin, turmeric, salt, and pepper. Add them to the pan and brown on all sides for about 5 minutes. This step locks in flavor and adds a nice color to the chicken.
3. Build the Sauce and Simmer:
Stir in the tomato paste and cook for 1 minute to deepen the flavor. Then pour in the coconut milk and chicken broth, stirring everything together. Bring the liquid to a gentle simmer, lower the heat, and cover the pan. Let it cook for 20-25 minutes, stirring occasionally to keep the chicken from sticking and until it’s tender and cooked through.
4. Final Touches and Serve:
Taste the sauce and add more salt, pepper, or lime juice to brighten it if needed. Sprinkle freshly chopped cilantro over the top for a fresh finish. Serve the spicy Brazilian coconut chicken hot with fluffy white rice to soak up all that delicious sauce.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before cooking. This helps it cook evenly and stay tender.
How Can I Make This Dish Less Spicy?
Reduce the number of fresh chilies or use milder peppers. You can also skip chili flakes and add them gradually to control the heat.
Can I Prepare This Recipe Ahead of Time?
Absolutely! Cook the chicken and sauce, then cool and store in the fridge for up to 2 days. Reheat gently on the stove before serving, adding a splash of broth or coconut milk to refresh the sauce.
What is the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, stirring occasionally for even warmth.
